74份优质粳稻品种的理化特征和食味特性研究  

Study on physicochemical properties and palatability characteristics of 74 high-quality rice varieties

作　　者：张欣[1,2] 施利利[1,2] 丁得亮[1,2] 王松文[1,2] 崔晶[2] 

机构地区：[1]天津农学院农学系,天津300384 [2]天津中日水稻品质.食味研究中心,天津300384

出　　处：《食品科技》2010年第9期178-181,共4页Food Science and Technology

基　　金：天津市农业科技成果转化与推广项目(0704190);天津市科技支撑项目(09ZCKFNC01900)

摘　　要：以72个全国优质粳稻品种及2个日本品种为材料,测定了稻米的直链淀粉含量、蛋白质含量、RVA特征值、米饭理化指标及食味值,并对直链淀粉含量、蛋白质含量、RVA特性值及米饭理化指标与食味评价得分之间的相关性进行了研究。结果表明,供试品种RVA参数中的崩解值高,消减值低,食味评价得分较高,但直链淀粉含量和蛋白质含量偏高。相关分析表明,稻米的直链淀粉含量与最高黏度和崩解值呈显著负相关与极显著负相关,其相关系数分别为r=-0.393和r=-0.520;与消减值呈显著正相关,其相关系数为r=0.294。蛋白质含量与直链淀粉含量呈显著负相关,其相关系数为r=-0.239;食味值与蛋白质含量呈极显著负相关关系,其相关系数为r=-0.416;与食味值达到极显著相关的米饭理化指标有米饭碘蓝值和米饭透光率,加热吸水率、膨胀率及米粒延伸率与食味计各评价指标之间的相关性均不显著。可通过降低以上品种的直链淀粉含量和蛋白质含量,提高食味水平。Seventy-two high quality japonica rice varieties at home and two japonica rice variety from Japan was used to study physicochemical quality properties,RVA profile and eating quality through taste meter test.The correlation coefficients between amylose content,protein content,RVA profile,physicochemical quality properties of cooked rice and the palatability value of high quality rice varieties were studied.The results showed that all rice varieties obtained the higher palatability values,but their amylose content and protein content are higher than that of Japanese rice variety.The amylose content was negatively correlated to the peak viscosity and the breakdown value with a significant coefficient r of-0.393＊ and-0.520＊＊ respectively,and positively correlated to the setback value with a significant coefficient r of 0.294＊.The protein content was negatively correlated to the amylose content with a significant coefficient r of-0.239＊;The palatability tasted value was negatively correlated to the protein content with a significant coefficient r of-0.416＊＊;there were significant positive and negative correlations between the palatability value and blue value or transparency respectively,the water absorption ratio,swelling ratio and elongation rate were not significant with taste evaluation index.Eating quality could be improved by decreasing amylose content and protein content.

关 键 词：水稻 品质 食味 直链淀粉 蛋白质 RVA谱 

分 类 号：S511[农业科学—作物学]